One of the famous dishes in Goa, vegetarian dishes in Goa is Khatkhate.
It’s fusion of vegetables that are cooked and served in the typical masala in Goa. Khatkhate is a typical Saraswat Bharamin Community preparation served at pujas, weddings etc.
The preparation involves using veggies like radish, turnip, pumpkin, sweet potato, potatoes, corn; drumsticks in coconut gravy (use what you can lay your hands on). Soy as coconut is called and mind you Goans when they say “Soy” they mean freshly grated coconut. The ingredient that you need to get used to is triphal or tephal or Sichuan pepper which has a unique taste and lends an aroma and taste that you need to get used too.
You either love Khatkhate or hate it.
As a child I have stayed in rented places always. Pappa used be transferred after every 3 years and we used to shift bases. I love that life too. It was new friends, new beginnings and a new house.
One such house I remember when I was small we had a lot of garden place we had marigold (my rapt students who used see the end of my stick if they did not pay attention to teacher J ) and we had corn planted, there were groundnuts too but then some creature ate them up at night. Must have been rats.
Anyway we had had a bumper crop of corn and Amma had made Corn Upit. I do not remember how that tasted but I remember Amma and the maid sitting and grating corn.
Hubby loves corn, boil it, roast it any fashion he loves it. As a snack or as a meal, a side dish or main one he is game. So one of the first soups I learnt to make after marriage was Sweet Corn Soup.
There was a time when soup meant Sweet corn Soup. Now the alliance has shifted to Manchow Soup, Lung Fung etc. so there I have new soups that I have to learn.
The other day I had 3 sick people on my hands, cold, fever and running noses. If that was not enough there were complaints that the throat is itching. So I decided to make soup.
With my FIL having problems with Diabetics we are more careful of his diet. More specifically he is much more acceptable to the changes we are making in his diet. He is no longer allowed the biscuits that he loves or the farsan and sev that he adores. There are more fruits and vegetables in his diet. More low glycimic index food. Low GI foods means that carbs are released slowly in the blood stream.
You can read more about Diabetics here.
My father-in-law is diabetic so we have been careful of his diet, but these days we have to be a bit more careful so cooking at home have undergone a sea change. The occasional batata chalega, cake okay has come down. The extra sugar does show up on his next blood sugar readings.
What is diabetics? What is reason for the increase in blood sugar? What are the side-effects? These questions I have tried answering here do check it out.
For the blogging marathon # 35 when Valli announced pressure cooking my first choice had been a pulao.
I make pulaos, but never in the cooker somehow, I am never satisfied unless I keep peeping in the pan masking sure that the water is enough the rice is not sticky…. In general interfering with its peaceful cooking process!!
I made a pulao, in the pressure cooker, it was beautifully done, each grain was separate but it was exact copy of this pulao here so I did not want to post it.
So I was wondering what to make. Something easy and fast and good to eat!
One word that had caught up with me is Diabetics.
Some 25 years ago it was something that my father-in law’s brother suffered from. He had a very controlled diet. Beyond that it did not exist in my dictionary.
Then in one health check-up my Father in law was diagnosed as diabetic! Now came in my world the word regulation… diet regulation. Being extremely on the thin side and wishing to put on weight this was a word unknown to me. But there were/are diet restrictions!
Yes this is post is a part of the Diabetic Awareness Day where a group of us are getting together to spread awareness about Diabetics!